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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 24 servings |
||
| Calories 385 | ||
| Calories from Fat 178 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.8g | 30% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 221mg | 9% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 50.9g | 16% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 36.0g | ||
| Protein 4.6g | 9% | |
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Outrageous Carrot Cake
By: Sydney Mike
Jan 10, 2007
Over the years I've grown tired of the somewhat dry carrot cakes and the cream cheese frosting, so when the original of this recipe came to my attention I was intrigued with it. From time to time I reworked it, finally settling on this current version. One of the things I like about it is that with a little imagination, this cake can also be made into a Pineapple Upside Down Carrot Cake!
SERVES 24
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 eggs, room temperature
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, well drained
- 4 1/2 cups carrots, grated
- 1 1/2 cups walnuts, chopped
- 1 1/2 cups coconut, grated
- 2 cups golden raisins, chopped
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 tablespoon light corn syrup
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Directions
1
Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.2
In a large bowl, whisk or sift together flour, soda, cinnamon & salt.3
In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.4
Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.5
Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.6
For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.7
Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.8
Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.9
Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!
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Featured Reviews for This Recipe
From: 2Bleu (Bird&Buddha)
On Dec 6, 2008
This is so nice and moist! We loved the addition of crushed pineapple. 
I quartered the recipe to serve 6 and used an 8x8 pan. I also omitted the coconut for personal preference, and we enjoyed it 'unglazed'. It was gone in a flash!
From: YungB
On Nov 27, 2008
Very good carrot cake! The cake came out moist and has so much good stuff in it My family loves it. A change from the cream cheese frosting variety. We don't like things too sweet so I reduced the sugar in the cake to 1 1/2 cup. I also only made only half of the glazing recipe. It was perfectly sweetened. Thank you for sharing Sydney Mike.
From: Florence in Eastern coast
On Jan 16, 2007
This cake was delicious!!! I have received nothing, but rave reviews. However, I only gave this recipe 4 stars, because the glaze recipe is foggy. On this list of ingredients "buttermilk" is only listed once, but the instructions direct you to add "buttermilk" to the cake batter and then later, buttermilk is mentioned again. Needless to say, I skipped the glaze and just went with a "vanilla cream cheese icing" and it was still delicious!!!
From: Engrossed
On Feb 14, 2007
Very nice, dark, heavy, moist choc full of raisins and flavor carrot cake. I made it according to the recipe except I omitted the coconut and forgot the vanilla in the glaze. It still turned out fabulous. I've never made a carrot cake like it! I can't figure out what it reminds me of...date nut bread?...Mine baked for only 55 minutes until testing clean. I found this even better after the 2nd day. It doesn't need it but I think I'd like to try this with cream cheese frosting. Thanks for the keeper recipe Sydney Mike!
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